Chicken noodle soup uses many ingredients you already have at home.
Homemade chicken noodle soup is a nutritious meal choice for your family because it does not contain the additives and preservatives that canned soups may contain. It is easy to make at home with a few simple ingredients that are often found in your fridge. Homemade soup recipes like this one can be modified by adding or removing vegetables and spices to suit your family's tastes.
Instructions
Soup Stock
1. Chop two carrots, two celery stalks and one onion and then set aside.
2. Place a 5 lb. roasting chicken into a stock pot and add 4 liters (16 cups) of water.
3. Turn on high heat and bring water to a boil. Skim off any froth that forms.
4. Add the chopped carrots, celery and onion. Then add 3 sprigs of , 1 bay leaf, 1 tsp. salt and 1/2 tsp. each dried thyme and whole black peppercorns.
5. Reduce heat to medium low and partially cover the pot to allow steam to escape.
6. Simmer for 1 to 1 1/2 hours, or until the juices run clear when you pierce the thigh.
7. Remove the chicken from the pot and place it in the refrigerator.
8. Line a sieve with cheesecloth and strain the liquid from the vegetables into a large bowl.
9. Press the vegetables to draw out as much broth as possible. Set the vegetables aside for use in another meal or discarded.
10. Allow the strained liquid to cool and then place it in a covered bowl in the refrigerator for at least 6 hours.
11. Remove the fat from the surface of the refrigerated broth and set aside 8 cups of liquid. You can refrigerate the remaining broth for up to three days, or freeze it for up to four months.
Soup
12. Mince 1/2 cup onion and slice 1 1/2 cups each carrots and celery and 1 cup fresh parsnips. Set these aside.
13. Remove the skin and bones from the cooked chicken. Dice 2 cups of meat and set aside.
14. Melt 2 tbsp. butter in a large saucepan over medium heat. Add the minced onion and cook until softened. Add the 8 cups refrigerated chicken broth to the saucepan and bring to a boil.
15. Stir in the sliced carrots, celery, parsnips and add 1 1/2 cups egg noodles and 1/4 cup chopped fresh parsley. Cook uncovered until noodles and vegetables are tender.
16. Add the diced chicken and heat the soup thoroughly. Add salt and pepper to taste. If you wish, you can also add a dash of hot pepper sauce for more flavor.
Tags: carrots celery, fresh parsley, noodle soup, your family